May 10, 2012 |
12 ounces frozen tiny green peas (preferably organic) 24 ounces chicken broth 1/2 cup (1 stick) unsalted butter 6 sprigs fresh tarragon, leaves picked off, stems discarded 6 sprigs fresh chervil or Italian parsley, leaves picked off and stems discarded 5 ounces fresh spinach, washed and stems removed, chopped Salt and white pepper to taste 1. Place the frozen peas in a medium saucepan, and just cover...
April 12, 2012 |
Cheap vodka, to fill your jar or small bottle, about 8 ounces Spent vanilla beans, at least 3 1. Fill a mason jar or bottle with vodka. After you use the seeds of a vanilla bean in a recipe, rinse the vanilla bean and put it in the vodka. You'll need at least three vanilla beans in there for at least three weeks to get a good extract going, but it's fine to use more beans, too. Your extract is ready when it is a lovely brown color and smells like vanilla. 2. Either pour the extract into a new bottle and start over, or keep topping off the working bottle with vodka and keep shoving more vanilla beans into the bottle.
May 2, 2013
Makes 6 to 8 servings 3 onions, chopped 2 tablespoons olive oil 1 pound ground turkey 2 cloves garlic, minced 3 red or orange bell peppers, cored, seeded, and diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1 15.5 ounce can kidney beans 2 tablespoons dried basil Fresh ground black pepper For serving: grated cheddar, sour cream (or Greek yogurt)
May 31, 2012
2 tablespoons vegetable oil 4 slices bacon, chopped 1 yellow onion, chopped 1 teaspoon juniper berries 1/2 teaspoon caraway seeds 3 bay leaves 2 12-ounce bottles of lager, such as Spaten or Warsteiner 2 16-ounce cans sauerkraut 1 large smoked pork chop 2 links bratwurst 2 links bauernwurst or kielbasa 1. Preheat the oven to 300 degrees. 2. Heat a large Dutch oven over medium heat and add the oil, bacon, and onion.
April 8, 2016
COUNTRY HAM, GRILLED MELON & MINT 6 very thin slices of excellent-quality country ham (3 slices per person) 4 1/2-inch slices of ripe melon (2 slices per person), whichever variety is of the best quality at the time Handful of mint leaves Good-quality extra virgin olive oil Freshly ground pepper Preheat your grill for 10 minutes at the highest temperature. Coat the melon slices with a small amount of the olive oil and grill briefly on both sides. You are looking only to caramelize the surface of the melon slightly.
June 21, 2012
2 cups Original Bisquick mix 1 cup whole milk 2 eggs 1 teaspoon vanilla 1 stick butter 1 cup real maple syrup 3-4 ripe bananas, cut into 1/2-inch slices 1 cup chopped pecans or walnuts 1. Make pancake batter, combining Bisquick with milk, eggs, and vanilla. 2. Move top rack of oven to the upper-middle position and preheat oven to 350 degrees. 3. Melt butter in heavy 10- or 11-inch ovenproof skillet in oven.
April 4, 2013
Makes 4 servings 1 romaine lettuce heart, core removed, cut in 1/2-inch pieces 2 large celery ribs, leaves trimmed, cut in 1/2-inch pieces 2 ripe avocados, peeled,pitted, cut in 1/2-inch pieces 1 can (14 oz.) hearts of palm, drained, cut in 1/2-inch pieces 2 ripe tomatoes, cored, cut in 1/2-inch pieces 1 cup canned chickpeas, drained 1 teaspoon fine sea salt, plus more to taste 1/4 teaspoon freshly ground black pepper Juice of 1 lemon 2 tablespoons extra virgin olive oil 1/4 cup finely chopped fresh cilantro (optional)
April 8, 2016
Makes 2 servings as an appetizer 6 very thin slices of excellent-quality country ham (3 slices per person) 4 1/2-inch slices of ripe melon (2 slices per person), whichever variety is of the best quality at the time Handful of mint leaves Very good-quality extra virgin olive oil Freshly ground pepper 1. Preheat your grill for 10 minutes at the highest temperature. 2. Coat the melon slices with a small amount of the olive oil and grill briefly on both sides.
March 17, 2016
Make 4 servings 2 cups all-purpose flour 1 cup buttermilk 1/2 teaspoon kosher or sea salt 1 teaspoon baking soda 1. Combine and mix dry ingredients in a bowl, then add buttermilk. Using your hands, work the mixture together in the bowl, forming a loose ball, before turning out onto a flour-dusted surface. 2. Lightly knead the dough, being careful not to overwork it, into a circular shape about half an inch thick. 3. Once dough is formed, cut an X across the circle, forming four equal-sized farls, or pieces.
May 5, 2016
Makes 8 servings 1/2 cup olive oil, plus more as needed 4 cloves of garlic, crushed 2 shallots, finely diced (can be replaced by small onion) 10-12 medium tomatoes, cut in quarters 5-6 sprigs of fresh thyme 1 teaspoon dried oregano 1/2 teaspoon Himalayan salt, or any salt 1. Preheat oven to 350 degrees. Place oil, garlic, and diced shallots in a medium baking dish; put in the oven for 7-10 minutes. 2. Remove pan from the oven and add tomatoes, thyme, and oregano.